These buttery, fluffy, super simple, gluten-free vegan Corn Muffins are delicious served alongside a warm bowl of chili, soup or big colorful summer salad. They are fluffy, steamy and ah-mazing right out of the oven, but even 1-2 days later, you can slice them in half and pop them in your toaster to re-heat and serve...
I love this recipe because it uses frozen or fresh corn instead of canned. Frozen corn also means you can use your own "fresh corn" that has been frozen by you from farmer's market leftovers.
The sweet corn adds enough natural sweetness to these savory-sweet muffins, but if you want a bit of added natural sweetened feel free to toss in two Medjool dates to the blender for the liquids.
This recipe is so easy. Just blend, stir, pour, bake. Easy as corn muffins.
Perfect served alongside vegan chili like my Speedy Sweet Potato Chili:
I used my jumbo muffin pan for extra wide muffins, but a regular pan works well too, and will yield you slightly taller muffins due to the narrower pan shape.
Buttery Vegan Corn Muffins
By Published 06/08/2015
These buttery, tender, moist corn muffins are gluten-free and perfect for pairing with a warm bowl of chili, or alongside a big salad. Rustic, buttery, sweet corn flavor.
Ingredients
- 2 cups non-dairy milk, plain flavor
- 2 cups frozen organic corn kernels (You can also use fresh corn)
- 3 tablespoon vegan butter (Earth Balance)
- 1 ½ teaspoon apple cider vinegar
- ½ teaspoon salt
- 2 Medjool dates, pitted (optional)
- 2 cups corn meal (I used a fine sprouted corn meal)
- 1 ½ teaspoon baking powder
- Spice it up: Add ½ teaspoon cayenne for a spicy accent
- additional vegan butter for greasing pan -- or use muffin liners
Instructions
- Preheat oven to 375 degrees. Grease a muffin pan with vegan butter - generously.
- In a blender, blend the frozen corn, non-dairy milk, vinegar, optional dates and vegan butter.
- In a large mixing bowl, combine the corn meal, salt, baking powder and optional cayenne.
- Pour the blended corn mixture into the dry bowl and stir until the batter thickens. The corn meal should thicken things up quite a bit.
- Fill muffin pan and bake at 375 for 20-35 minutes -- depending on your container size. I use jumbo muffins, so I baked about 30-35 minutes. A regular sized muffin container should take about 20-25 minutes. Muffins are done when the edges begin to brown and the tops are firm and muffins cooked through. Use the toothpick test.
- Cool muffins in the pan for five minutes before carefully removing and cooling on a baking rack. Best served warm!
Yield: 6 jumbo or 12 regular sized muffinsPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 25 mins. Total time: 35 mins. Tags: muffins,corn, cornbread,corn muffins,bread,side,glutenfree,vegan,summer
Mark Nichols says
Used Silk + Protien unsweetened soy milk. The added protein might account for the extra height.
Mark Nichols says
Just made them. Very delicious. Used a single bag of frozen corn so it was closer to 3 cups and I baked 12 in standard muffin tins filled to the top. Substituted one diced mango instead of the dates. Baked for 35 minutes. Domed nicely (difficult without egg) and we ate them with lots of smart balance. My dog had half of one. He gives them two paws up.
Rosa says
Wanted to try this recipe for Thanksgiving. It looks so good! Would it work as a loaf or in any sort of pan?
Thanks!!
Sue M says
Tried these out on my non-vegan friends with veggie chili, salad & guacamole. Friends were amazed!!! Substituted agave (about 1 tbs) for the dates, they were AWESOME!!!
Kathy Patalsky says
So glad you liked them Sue!
Ana @ Ana's Rocket Ship says
These muffins make me want chilli. Which is fine cause I know where I can find some super spectacular chilli....
Emily K. says
I love corn muffins and I love your recipes so this is bound to be a winner!
Alex says
I was kinda ok with this recipe until I saw medjool dates. I'm over here like, why? Dates? Really? Dates shouldn't even be an option. You don't put dates in cornbread. I'm guessing that's supposed to be the sugar source. No dates, not today, not tomorrow, not ever. Just use some cane sugar, really. Unless you plan on eating all the muffins in one sitting, the sugar isn't a big deal. And what's the deal with the apple cider vinegar? I've made vegan cornbread plenty of times, plus it held together just fine and never needed that, so not sure what role that's supposed to play.
Marie says
These little babies look so fluffy and moist! I would love having them along with my vegan chili ^^
Is it possible to replace vegan butter by an oil? Like olive oil, grapeseed oil... or even coconut oil maybe?
June Burns says
Looks scrumptious! Cornbread is a favorite of mine, this variation sounds great 🙂
RockMyVeganSocks says
Mmmm chili and corn muffin making time! I have a potluck coming up and this will be the perfect dish to bring =)
IvyMist says
Perfect timing. Was looking online today for a cornbread recipe to go with my vegan red beans & rice when this just showed up in my inbox.
John Hartil says
These look so simple and so tasty looking! Definitely one to try out.
Millie | Add A Little says
These look wonderfully simple, I must try them out! I've never actually tried cornbread but these look like a wonderful starting point!
Freyja Spaven says
Hi Kathy !
Thanks for sharing - I was actually browsing looking for a corn bread recipe to go with a yummy quinoa chilli recipe I found - and these are perfect !
Something a bit different from the usual cornbread 🙂
Thanks !
Kathy Patalsky says
So glad you found! You will love them! 🙂
Rebecca P. says
Fresh NJ corn is one of my favorite things about the summer! And my pantry is always stocked with organic cornmeal! Love the stuff!
Renard Moreau says
[ Smiles ] There is nothing quite as delicious like home-made vegan corn muffins.
Thank you for sharing this recipe with me.